Curry Cauliflower Soup Recipe

Name: Curry Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head (Large) Cauliflower, Cut Into Florets; 2 Tablespoons Coconut Oil, Divided (olive Oil Works Too); 1 White Onion, Chopped; 3 cloves Garlic, Minced; 3 cups Unsalted Vegetable Broth; 1 can (15 Oz. Size) Full Fat Coconut Milk; 1 cup Water; 2 Tablespoons Red Curry Paste; 1 teaspoon Ground Sea Salt; 1/4 teaspoons Freshly Ground Black Pepper; 1/8 teaspoons Ground Nutmeg; 1 teaspoon Curry Powder; 1 Tablespoon Arrowroot Powder, Which Is Gluten Free (or Cornstarch)

Servings: persons

1 head (Large) Cauliflower, Cut Into Florets
2 Tablespoons Coconut Oil, Divided (olive Oil Works Too)
1 White Onion, Chopped
3 cloves Garlic, Minced
3 cups Unsalted Vegetable Broth
1 can (15 Oz. Size) Full Fat Coconut Milk
1 cup Water
2 Tablespoons Red Curry Paste
1 teaspoon Ground Sea Salt
1/4 teaspoons Freshly Ground Black Pepper
1/8 teaspoons Ground Nutmeg
1 teaspoon Curry Powder
1 Tablespoon Arrowroot Powder, Which Is Gluten Free (or Cornstarch)

1
Preheat oven to 450u00b0F. Cover a baking sheet with parchment paper.
2
Toss the cauliflower with 1 tablespoon coconut oil until coated and spread cauliflower in a single layer on the baking sheet. Bake for 25-30 minutes or until browned.
3
Meanwhile, in a large pot, add 1 tablespoon coconut oil, onion and garlic. Cook over medium heat until onions are translucent and soft. Add vegetable broth, coconut milk, water, red curry paste, salt, pepper, nutmeg and curry. Heat over medium heat for 15-20 minutes.
4
Add the roasted cauliflower to the broth.
5
In a small bowl, combine arrowroot (or cornstarch) and 1 tablespoon cold water. Stir to combine. Add to the soup and stir. Cook for 5 minutes over medium heat.
6
Remove the soup from heat and carefully add mixture to a food processor or blender. (You will most likely need to do this in batches. I have a 13-cup food processor and I split it into 2 batches. You may need to do it in 3 batches.) Blend on low until the soup is smooth but still a little chunky. Return the soup back to the pot.
7
Serves 8-10. This soup is creamier and even better tasting the next day!

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head (Large) Cauliflower, Cut Into Florets, 2 Tablespoons Coconut Oil, Divided (olive Oil Works Too), 1 White Onion, Chopped, 3 cloves Garlic, Minced, and more.

Yes, Curry Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Cauliflower Soup

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